Place the mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.

When the dough is cold, roll it out on a lightly floured board or in between the sheets of plastic. You will have extra dough that you can save for another use in the fridge for up to 5 days [or frozen, well wrapped for up to 3 months.]

Cut out 8 rounds two inches larger than your pastry rings. Fit the dough inside the rings with your fingertips and trim the edges with a sharp knife. Line the rings with small squares of parchment paper and fill with pie weights or dry beans. Place them on a baking sheet lined with parchment paper and bake at 350F for 10-12 minutes. Let cool.

In a large bowl, beat the egg and sugar until pale. Add the pumpkin, spices and salt, and mix. Slowly add the milk and mix well. Divide the finished batter among the cooled tart rings and bake for 20-30 minutes at 350F until the batter looks like it is just set, being careful not to overcook, or dough will crack. Remove from oven and let cool completely before adding the meringue topping.